Soup’s On

Val-Column-websiteYANKEE SOUP

  • 1 lb. lean beef stew meat, in 1” pieces
  • 1 lb. smoked Kielbasa sausage, sliced
  • 6 potatoes, cubed
  • 4 carrots, cut in chunks
  • 3 celery stalks, cut in chunks
  • 2 onions, chopped
  • 1 (12 oz.) can V-8 juice
  • 1 (28 oz.) can diced tomatoes, undrained
  • 2 Tbsp. Minute tapioca
  • 1 garlic clove, minced
  • Salt and pepper to taste

In large baking dish layer meat and veggies. Pour V-8 over all. Sprinkle with tapioca, garlic, salt and pepper. Cover and bake at 350° for three hours until meat is tender. OR brown beef and mix all ingredients together and bake. OR place in slow cooker and cook on low all day.

POTATO MUSHROOM SOUP

  • 8 slices bacon, cooked crisp and crumbled
  • 1 medium onion, chopped
  • 6 fresh mushrooms, sliced
  • 3 c. hot water
  • 4 medium potatoes, diced
  • Salt/pepper to taste
  • Shredded Cheddar cheese,
  • 1 (13 oz.) can

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